Ingredients

The following ingredients have 4 Servings
  • 2 cups crushed chocolate graham crackers
  • 1/3 cup butter
  • 3 -8 ounce packages cream cheese (24 ounces total, softened)
  • ¾ cup granulated sugar
  • 4 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 7 ounces condensed milk (half a full size can)
  • 6 ounces dark chocolate chips (melted)
  • 1/3 cup M&M's® White Peppermint roughly chopped
  • 6 ounces dark chocolate chips
  • 4 TBS heavy whipping cream
  • 1/2 cup M&M's® White Peppermint (chopped)

Instruction

  • Preheat oven to 325 degrees F. Place a baking dish with about an inch of water in the bottom of the oven**
  • In a medium bowl, combine graham cracker crumbs and butter, mix well to moisten. Press into the bottom of a 10 inch spring form pan.
  • Using a stand mixer or electric mixer, add cream cheese and sugar to the bowl, mix on a high speed to combine. Add eggs, one at a time until combined. Add vanilla and peppermint extract; mix. Add condensed milk and melted chocolate chips; combine until just mixed. Remove bowl, add 1/3 cup chopped M&M's® White Peppermint; fold to combine. Pour filling on top of graham cracker crust and evenly smooth out the top. Place into oven and cook for 50-60 minutes, or until just set.
  • Remove from oven and allow to cook on the counter for 1 hour. Place into fridge and leave for at least 6 hours, preferably overnight.
  • The next day, using a double boiler, add chocolate chips and heavy whipping cream; mix while melting, until melted and combined. Use a spatula to spread ganache over the top and sides of the cake. Sprinkle 1/2 cup M&M's® White Peppermint over the top.
  • Slice and serve. Store in refrigerator.